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couscous roasted veg salad


½ red capsicum (pepper), cut in half

½ green capsicum (pepper), cut in half

½ eggplant (aubergine), salted and sliced

½ sweet potato, sliced

6 field mushrooms, sliced

¼ pumpkin, sliced

2 zucchinis (courgette), sliced

2 cups couscous

¼ cup lemon juice and rind

1 ¾ cup water

1 tablespoon vegan margarine

1 garlic clove, crushed

2 tablespoons vinegar

2 tablespoons extra virgin olive oil

Handful of chopped parsley, basil and dill

Cracked black pepper

Extra virgin olive oil



Brush all vegetables with extra virgin olive oil and grill each lot separately until cooked, remember to turn onto the other side

Place capsicum in a plastic bag to help remove the skin, leave for 5-10 minutes and peel off skins

Let all vegetables cool, then dice the vegetables coarsely

In a saucepan, boil water and lemon juice

Remove from heat and stir in the couscous with a fork

Cover the saucepan and allow to stand for 5 minutes while the couscous swells

Place back on low heat and add margarine, stir for a few minutes with fork, separating the grains

Combine the couscous with the chopped vegetables

Mix together the oil, garlic, vinegar and pepper to season, add the chopped herbs and mix

Add the liquid into the couscous and vegetables mixture and combine well.

Serve chilled, with avocado as a salad, or as a filling in a roll, wrap or bread.


Serves 4-6 people


Live your beliefs and you can turn the world around.
Henry Thoreau


From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net


Leigh-Chantelle is an International Speaker & Consultant; Author, Singer/Songwriter and Blogger.

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